Food Operation Safety Course
1. Which of the following are the correct thawing methods?
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a. In the refrigerator at temperatures of 41°F or less
b. As part of the cooking process
c. At room temperature on the counter
d. Submerged under running water at temperatures of 70°F or less
e. a, b, d
2. What can reduce the effectiveness of a chemical sanitizer?
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a. Leftover detergent
b. Air temperature
c. Density of equipment
d. The water’s oxygen level
3. After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?
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a. She did not let the sanitizer dry.
b. She failed to rinse off the sanitizer.
c. She should not have washed her hands first.
d. She should not have rubbed the sanitizer into her hands.
4. What is the required minimum internal cooking temperature for poultry?
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a. 135°F (57°C) or higher for 15 seconds
b. 145°F (63°C) or higher for 15 seconds
c. 155°F (68°C) or higher for 17 seconds
d. 165°F (74°C) or higher for <1 second
5. Is it acceptable for a cook to drink coffee from a mug while preparing food?
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a. Yes, if they are not touching food with bare hands.
b. Yes, if the coffee cup is placed where it will not spill.
c. No, because the coffee cup is an uncovered container.
d. No, because there is always a chance the coffee will spill.
6. What is the meaning of large ice crystals on frozen food?
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a. The product has been frozen properly.
b. The product is still in the process of reaching the correct temperature.
c. The product has thawed and been refrozen.
d. The product should be cooked rapidly after thawing.
7. What’s the most basic way a food handler can prevent cross-contamination?
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a. Monitor and log all food deliveries.
b. Clean and sanitize every piece of equipment at the start of each shift.
c. Keep raw and ready-to-eat food away from each other.
d. Designate separate prep tables for specific types of food.
8. What is the required minimum internal cooking temperature for a pork roast?
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a. 135°F (57°C) or higher for 15 seconds
b. 145°F (63°C) or higher for 4 minutes
c. 155°F (68°C) or higher for 17 seconds
d. 165°F (74°C) or higher for <1 second
9. What is the required minimum internal cooking temperature for ground beef?
You must specify a value for this required field.
a. 135°F (57°C) or higher for 15 seconds
b. 145°F (63°C) or higher for 15 seconds
c. 155°F (68°C) or higher for 17 seconds
d. 165°F (74°C) or higher for <1 second
10. Which is a best practice for storing flour?
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a. Check packaging for pest damage before using.
b. Store in a room with medium to high humidity.
c. Repackage in breathable containers before storing.
d. Conduct daily temperature checks.
11. Which is an example of physical contamination ?
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a. Bones in fish
b. Sneezing on food
c. Touching dirty food - contact surfaces
d. Mixing vinegar and salt
12. Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
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a. cross-contamination.
b. time-temperature abuse.
c. physical contamination.
d. toxic-metal poisoning.
13. In what temperature range does bacteria grow most rapidly ?
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a. 0°F to 38°F(-18°C to 3°C)
b. 41° to 65°F(5°C to 18°C)
c. 70° to 125°F(21°C to 52°C)
d. 126°F to 165°F(54°C to 74°C)
14. Which type of food best supports the growth of bacteria?
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a. Fats
b. Sugars
c. Starches
d. Proteins
15. When checking the internal temperature of food, where should the thermometer be inserted?
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a. In the thinnest part of the food
b. In the thickest part of the food
c. On the bottom of the food
d. On the top of the food
16. Which is a biological contaminant?
You must specify a value for this required field.
a. Bones in a chicken filet
b. Seafood toxin in a red snapper
c. Metal shavings in a can of peaches
d. Tomato juice served in a pewter pitcher
17. Which food is in the temperature danger zone ?
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a. Meat received at 40°F(4°C)
b. Chicken stored at 45°F(7°C)
c. Soup held at 140°F(60°C)
d. Chili cooked to 165°F(74°C)
18. To be considered an outbreak, a foodborne illness must
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a. include at least six people.
b. involve more than one food.
c. be confirmed by laboratory analysis.
d. show different symptoms in different people.
19. Why should overloading coolers be avoided?
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a. It reduces airflow.
b. It lets warm air inside.
c. It may lead to freezing the food.
d. It can lead to a moisture build-up.
20. Which food does not need additional packaging or other protection from contamination when placed on display?
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a. Pastries
b. Bread
c. Whole raw fruit
d. Open condiments
21. Which is a safe practice when serving ready-to-eat food?
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a. Scooping ice with a sanitized glass.
b. Plating hamburgers with bare hands.
c. Using deli sheets to handle donuts.
d. Serving rolls and fried chicken with the same pair of tongs.
22. What guidelines should be followed when handling ice to keep it safe?
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a. Store ice scoops in the ice machine.
b. Only handle ice with bare hands after handwashing.
c. Use a glass to scoop ice.
d. Never use ice as an ingredient if it was used to cool food.
23. Is it acceptable for a server to eat a bowl of soup in the server station ?
You must specify a value for this required field.
a. No, never when serving food.
b. No, because they are in full view of the public.
c. Yes, if they will not contaminate food.
d. Yes, if they will not contaminate equipment.
24. What is the correct internal temperature for food being hot-held for service?
You must specify a value for this required field.
a. 70°F (21°C) or above
b. 125°F(52°C) or above
c. 135°F(57°C) or above
d. 155°F(68°C) or above
25. How are chemicals most likely to get into food?
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a. When they are used incorrectly
b. When they are stored in original containers
c. When they are purchased from unsafe sources
d. When they are kept past their expiration date
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